Category: Entree

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Chicken Cacciatore

Chicken Cacciatore
Serves 2
Print
719 calories
15 g
303 g
26 g
101 g
7 g
613 g
490 g
7 g
0 g
15 g
Nutrition Facts
Serving Size
613g
Servings
2
Amount Per Serving
Calories 719
Calories from Fat 233
% Daily Value *
Total Fat 26g
40%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 303mg
101%
Sodium 490mg
20%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
20%
Sugars 7g
Protein 101g
Vitamin A
28%
Vitamin C
99%
Calcium
12%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 cup chopped onion
  2. 1 clove garlic, chopped
  3. 1/3 cup chopped green bell pepper
  4. 3/4 pound chicken meat, cooked and cubed
  5. 1/2 cup whole peeled tomatoes
  6. 1/2 cup green beans
  7. 1/4 teaspoon dried oregano
Instructions
  1. In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
  2. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
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calories
719
fat
26g
protein
101g
carbs
15g
more
NoMayo https://nomayo.us/
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Cabbage, Sausage and Potato Soup

Cabbage, Sausage and Potato Soup
Print
4011 calories
189 g
1047 g
217 g
324 g
63 g
3141 g
5395 g
30 g
2 g
132 g
Nutrition Facts
Serving Size
3141g
Amount Per Serving
Calories 4011
Calories from Fat 1947
% Daily Value *
Total Fat 217g
333%
Saturated Fat 63g
317%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 96g
Cholesterol 1047mg
349%
Sodium 5395mg
225%
Total Carbohydrates 189g
63%
Dietary Fiber 38g
153%
Sugars 30g
Protein 324g
Vitamin A
533%
Vitamin C
773%
Calcium
92%
Iron
161%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound kielbasa sausage*, sliced into bite-sized pieces
  2. 2 tablespoons extra-virgin olive oil
  3. 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
  4. 2 medium carrots, peeled and diced
  5. 1 stalk celery, diced
  6. 1 small green cabbage, chopped into bite-sized pieces
  7. 3 cloves garlic, minced
  8. 6 cups chicken or vegetable stock
  9. 1 pound red potatoes, diced
  10. 1 tablespoon Italian seasoning, homemade or store-bought
  11. 1 bay leaf
  12. Kosher salt and freshly-cracked black pepper
Instructions
  1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
  2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
  3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
  4. Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Notes
  1. *Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like. (Bratwurst also works!)
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calories
4011
fat
217g
protein
324g
carbs
189g
more
NoMayo https://nomayo.us/
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Onion-Braised Beef Brisket

Beef Brisket
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4-5lb brisket
  2. 3 onions, sliced into thin wedges
  3. 3T veg oil
  4. 3 garlic cloves
  5. 1t paprika
  6. 3/4t kosher salt
  7. 3/4t coarse ground pepper
  8. 3c water
Instructions
  1. DAY 1
  2. Preheat oven to 375º
  3. Put 1T of oil into roasting pan and heat for 10 minutes
  4. Pat brisket dry, season with salt and pepper
  5. Roast brisket for 30 minutes, uncovered
  6. Cook onions in remaining 2TB oil until soft, then stir in garlic, paprika, salt and pepper.
  7. Cook for another minute, then add 3c water and bring to boil
  8. Pour onion mixture over brisket, cover with aluminum foil leaving a 1/2" opening
  9. Bake for 2.5 - 3 hours
  10. Remove from oven, separate brisket from onions, etc., cover, and let it chill in refrigerator overnight
  11. DAY 2
  12. Slice brisket, put in pan with onion mixture (if not equal to 3c, add water)
  13. Add carrots and potatoes if desired
  14. Reheat
Adapted from Gourmet
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Gourmet
NoMayo https://nomayo.us/
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Beef Tenderloin

Beef Tenderloin with Whiskey Mushrooms and Demi-glace
Susan Selasky for the Free Press Test Kitchen
Print
1020 calories
25 g
39 g
33 g
25 g
12 g
1256 g
3427 g
5 g
1 g
19 g
Nutrition Facts
Serving Size
1256g
Amount Per Serving
Calories 1020
Calories from Fat 290
% Daily Value *
Total Fat 33g
51%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 39mg
13%
Sodium 3427mg
143%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 5g
Protein 25g
Vitamin A
8%
Vitamin C
11%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 beef tenderloin fillets (5 to 6 ounces each)
  2. Medium coarse salt and freshly ground black pepper to taste
  3. 1 tablespoon canola oil (use more if you’re making 4 or more fillets), divided
  4. 1 tablespoon butter
  5. 8 ounces small cremini mushrooms, wiped clean and quartered
  6. 1⁄4 cup whiskey (preferably Maple Bourbon whiskey)
  7. SAUCE
  8. 1 package beef demi-glace (such as Meijer Gold brand)
  9. 1⁄4 cup water or red wine
  10. 1⁄3 cup reduced-sodium beef broth mixed with 1 teaspoon cornstarch
Instructions
  1. Preheat the oven to 375 degrees.
  2. Remove the beef from the refrigerator at least 30 minutes before cooking. Pat the fillets dry with paper towel. Season both sides with salt and pepper.
  3. In a large skillet, heat about half of the canola oil. When hot, add the beef fillets (don’t crowd them) and sear on both sides, about 2 to 3minutes or until well-browned.
  4. Transfer them to a sided baking sheet and place in the oven to finish the cooking, about 12-15 minutes for medium rare, depending on the thickness.
  5. Remove from the oven and transfer the fillets to a platter and keep warm.
  6. Meanwhile, in the same skillet you seared the beef, heat the remaining canola oil and butter. Add the mushrooms and sauté until they release their juices and brown, about 5 to 6 minutes. Continue cooking until most of the liquid has evaporated.
  7. Add the whiskey and cook, while stirring, until most of the liquid has absorbed again.
  8. SAUCE
  9. To make the sauce, follow the demi-glace package directions and add water or red wine and the beef broth. Bring to just a boil and reduce heat to a simmer until it reaches a sauce consistency. If the sauce is too thick, thin it with water. If desired, pour any juices on the baking sheet from the beef into the sauce. Serve fillets with the sauce.
Notes
  1. Be sure to dry-age the beef fillets for a few days in the refrigerator or, at a minimum, overnight. Drying the beef helps the exterior to crisp. Be sure to put the meat on a rimmed dish or platter and don’t cover it.
  2. If you don’t have the time do this, at least pat the beef fillets dry with a paper towel. If you don’t pat the meat dry, it will not brown properly. The moisture will seep out, steaming the meat rather than allowing it to brown and the fillet will turn a grayish color.
  3. Before you’re ready to cook the fillets, take them out of the refrigerator and let them warm at room temperature for at least 30 minutes prior to cooking.
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calories
1020
fat
33g
protein
25g
carbs
25g
more
NoMayo https://nomayo.us/
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Beef or Lamb and Chickpea Stew

Beef or Lamb and Chickpea Stew
Serves 4
Print
7047 calories
935 g
474 g
218 g
383 g
59 g
6552 g
14843 g
34 g
1 g
106 g
Nutrition Facts
Serving Size
6552g
Servings
4
Amount Per Serving
Calories 7047
Calories from Fat 1889
% Daily Value *
Total Fat 218g
335%
Saturated Fat 59g
297%
Trans Fat 1g
Polyunsaturated Fat 46g
Monounsaturated Fat 60g
Cholesterol 474mg
158%
Sodium 14843mg
618%
Total Carbohydrates 935g
312%
Dietary Fiber 24g
97%
Sugars 34g
Protein 383g
Vitamin A
1815%
Vitamin C
152%
Calcium
222%
Iron
318%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon sweet paprika
  2. 2 tablespoons ground cumin
  3. 1 teaspoon ground cardamom
  4. / teaspoon ground cinnamon
  5. 2 teaspoons kosher salt
  6. / teaspoon ground black pepper
  7. 1 / pounds boneless lamb shoulder roast or boneless beef roast, trimmed of fat and cut into 3/4 inch pieces
  8. 1 head garlic
  9. 2 tablespoons butter
  10. 1 large yellow onion
  11. 2 tablespoons tomato paste
  12. 6 cups water
  13. / pound carrots, halved and cut crosswise into 1/2 inch pieces
  14. 15 / -ounces canned chickpeas, drained
  15. 3 cups baby spinach
  16. 1 cup fresh cilantro, chopped (can use flat-leaf parsley)
  17. 3 tablespoons fresh lemon juice
  18. Whole milk yogurt or sour cream to serve (optional)
Instructions
  1. In a bowl, stir together the paprika, cumin, cardamon, cinnamon, salt and pepper. Reserve half of the spice mixture, then toss the lamb or beef with the remaining spice mixture until well coated. Cut off and discard the top third of the garlic head, leaving the coves intact.
  2. In a Dutch oven over medium-high heat, melt the butter. Add the onions and cook, stirring often, until softened and just beginning to brown around the edges, 5 to 8 minutes.
  3. Add the tomato paste and the reserved spice mixture, then cook, stirring constantly, for 1 minute. Add the water and bring to a boil over high heat, then add the lamb or beef and the garlic head, cut side down. Cover, leaving the lid slightly ajar, and reduce heat to low.
  4. Simmer for 1 hour, adjusting the heat as necessary to maintain a gentle bubble. Add the carrots and continue to simmer, partially covered, for another 30 minutes.
  5. Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Stir in the chickpeas and the spinach and cook until the spinach is wilted, about 5 minutes.
  6. Stir in the cilantro and lemon juice, then adjust seasoning with salt and pepper. Top with a dollop of sour cream or yogurt and sprinkle with chopped cilantro if desired.
Adapted from Recipe from Milk Street magazine
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calories
7047
fat
218g
protein
383g
carbs
935g
more
Adapted from Recipe from Milk Street magazine
NoMayo https://nomayo.us/
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Flat Iron Steak

Grilled Flat Iron Steak
Print
2001 calories
21 g
646 g
117 g
193 g
33 g
943 g
2385 g
10 g
3 g
79 g
Nutrition Facts
Serving Size
943g
Amount Per Serving
Calories 2001
Calories from Fat 1045
% Daily Value *
Total Fat 117g
180%
Saturated Fat 33g
166%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 70g
Cholesterol 646mg
215%
Sodium 2385mg
99%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
5%
Sugars 10g
Protein 193g
Vitamin A
3%
Vitamin C
11%
Calcium
17%
Iron
130%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 cloves garlic, minced
  2. 1/4 cup extra virgin olive oil
  3. 1/4 cup balsamic vinegar
  4. 1/2 cup dry red wine, divided
  5. 2 tablespoons chopped fresh rosemary, divided
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon black pepper
  8. 1 1/2 pound flat iron steak
Instructions
  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine.
  6. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary.
  7. Remove from heat.
  8. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
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calories
2001
fat
117g
protein
193g
carbs
21g
more
NoMayo https://nomayo.us/
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Spinach Lasagna

Spinach Lasagna
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pkg (8-10oz) lasagna noodles
  2. 1 10oz pkg frozen chopped spinach (thawed and squeezed)
  3. 1 egg
  4. 1lb ricotta
  5. 1 jar (32oz) pasta sauce
  6. 1lb brick or mozzarella cheese, grated
  7. SEASONINGS
  8. 1/4c grated parmesan cheese
  9. 2tsp parsley
  10. 2tsp oregano
  11. 1t salt
  12. pepper to taste
Instructions
  1. Place ricotta into medium-size mixing bowl and fold in 1 egg
  2. Add half of the mozzarella (or brick) cheese along with the spinach, parmesan and seasonings into the egg and ricotta mixture
  3. Place 1 layer (5 strips) of uncooked noodles in 13x9inch pan
  4. Top with 1/2 of the mixture
  5. Add another layer of noodles and top with the rest of the mixture
  6. Add another layer of noodles, top with pasta sauce and cover with remaining cheese
  7. Pour up to a cup of water along edges of pan and cover tightly with foil.
  8. Bake for 1 1/4hrs at 350º
Notes
  1. If cooking later, don't add water until ready to bake.
Adapted from Wing Lake Cookbook
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Wing Lake Cookbook
NoMayo https://nomayo.us/
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Basswood Grilled Shrimp Foil Packets

Basswood Grilled Shrimp Foil Packets
Serves 4
Print
2410 calories
133 g
1641 g
127 g
189 g
50 g
1659 g
7956 g
22 g
2 g
65 g
Nutrition Facts
Serving Size
1659g
Servings
4
Amount Per Serving
Calories 2410
Calories from Fat 1126
% Daily Value *
Total Fat 127g
195%
Saturated Fat 50g
250%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 50g
Cholesterol 1641mg
547%
Sodium 7956mg
332%
Total Carbohydrates 133g
44%
Dietary Fiber 15g
61%
Sugars 22g
Protein 189g
Vitamin A
93%
Vitamin C
183%
Calcium
75%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 lb. large shrimp, peeled and deveined
  2. 2 cloves garlic, minced
  3. 2 smoked andouille sausages, thinly sliced
  4. 2 ears corn, each cut crosswise into 4 pieces
  5. 1 lb. red bliss potatoes, chopped into 1-in pieces
  6. 2 tbsp. extra-virgin olive oil
  7. 1 tbsp. Old Bay seasoning
  8. 1 lemon, sliced into thin wedges
  9. 4 tbsp. butter
  10. kosher salt
  11. Freshly ground black pepper
  12. 2 tbsp. chopped fresh parsley leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
beta
calories
2410
fat
127g
protein
189g
carbs
133g
more
NoMayo https://nomayo.us/
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Basil-Feta Sauce Chicken

Basil-Feta Sauce Chicken
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. FOR THE CHICKEN
  2. 3 tablespoons olive oil
  3. 2 yellow onions, sliced
  4. 1 garlic clove, minced
  5. 2 tablespoons olive oil
  6. 12-ounces (about 4) chicken breasts
  7. salt and fresh ground pepper, to taste
  8. FOR THE SAUCE
  9. 1 cup crumbled feta cheese
  10. 1 tablespoon sliced basil, packed
  11. 2-4 garlic cloves, minced
  12. 2-4 tablespoons milk
  13. salt and fresh ground pepper, to taste
  14. pinch sugar
  15. pinch chili powder
Instructions
  1. Pound chicken breasts to an even thickness; do not pound thin.
  2. In a nonstick skillet heat olive oil over medium-high heat.
  3. Add onions and cook for 3 to 4 minutes, or until translucent.
  4. Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
  5. Transfer to serving plate and set aside.
  6. Season chicken breasts with salt and pepper.
  7. Place skillet over medium-high heat and add 2 tablespoons olive oil.
  8. When oil is hot, add chicken breasts to skillet and cook 7 minutes; flip and continue to cook for 5 to 6 minutes or until thoroughly cooked and browned on both sides.
  9. Remove from skillet and transfer to serving plate over bed of onions. Keep covered and warm; set aside.
  10. MAKE THE SAUCE
  11. Set up a double boiler by adding an inch of water to a small pot.
  12. Bring water to a rapid boil and lower to medium-heat.
  13. Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
  14. Set the bowl over the pot, making certain that the bowl can't touch the water.
  15. Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes.
  16. If it's too thick (it should be slightly pourable) add a tablespoon of milk.
  17. Taste and adjust accordingly.
  18. Remove from heat and pour sauce over prepared chicken breasts.
  19. Serve.
Notes
  1. Pound chicken pieces so that they are all about the same size. Do not pound them thin!
Adapted from Macedonian
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Macedonian
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Baked Salmon with Orange Pistachio Crust

Baked Salmon with Orange Pistachio Crust
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2-4 pounds fresh Atlantic salmon fillet
  2. 1 cup (or more) ground pistachios
  3. 1 cup panko breadcrumbs
  4. 1 teaspoon fresh thyme leaves
  5. Zest of 1 orange
  6. Olive oil
  7. Ground sea salt
  8. Ground pepper
Instructions
  1. Preheat oven to 350 F.
  2. Blot salmon well with absorbent paper.
  3. Place on an oiled baking pan, skin side down,and set aside.
  4. In a small bowl, mix pistachios, panko, thyme leaves and orange zest.
  5. Add olive oil to bind; season to taste with salt and pepper.
  6. Pat nut mixture on top of salmon fillet, covering entire surface.
  7. Bake fish for 15 minutes for medium or 20 minutes for medium well.
  8. Make sure the fish reaches an internal temperature of 145 F before removing from the oven.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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